Chickpeas, Corn and Red Peppers with Honey-Lime Vinaigrette
- 1 15-ounce can chickpeas, rinsed and drained
- 1 red pepper, diced
- 2 ears cooked corn, kernels scraped from the cob
- 1 cup cooked edamame
- 3 scallions, white and green parts, finely sliced
- 1/4 cup lime juice, from 2 limes
- 1 large garlic clove, minced
- 1/4 cup extra virgin olive oil, best quality
- 2 tablespoons honey
- 1-1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chickpeas (1 15-ounce can)
- Corn, cooked (2 ears)
- Cumin (1 teaspoon)
- Edamame, cooked (1 cup)
- Scallions (3)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Garlic clove, large (1)
- Honey (2 tablespoons)
- Olive oil, extra virgin best quality (1/4 cup)
- Red pepper (1)
- Salt (1 1/4 teaspoon)
- Drinks
- Lime juice (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 14, 2011 (1 year ago).
37 people saved this recipe.
